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Updated: Oct 23, 2025

Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
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Margarines: Historical approach, technological aspects, nutritional profile, and global trends

Thaís Jordânia Silva1, Daniel Barrera-Arellano1, Ana Paula Badan Ribeiro1

  • 1Fats and Oils Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), Campinas, SP, Brazil.

Food Research International (Ottawa, Ont.)
|August 17, 2021
PubMed

Keywords:
LegislationMargarinesProcessingSaturated fatty acidsSpreadsTrans fatty acids

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